Just thought I would mention that this site was quoted in CNN Money. Here's the comment:

"But is there more to those deluxe assortments than pure snob appeal? Can it possibly be legit for the British Web site seventypercent.com to say that a chocolate bar (Michel Cluizel's Amer 72 percent Cocoa) has "strong but refined tobacco aroma with hints of damp woods and dark fruits?"

It just refers to how chocolate has taken off as it has and how it's treated like wine. View the entire article, along with others, at the following link:

"But is there more to those deluxe assortments than pure snob appeal? Can it possibly be legit for the British Web site seventypercent.com to say that a chocolate bar (Michel Cluizel's Amer 72 percent Cocoa) has "strong but refined tobacco aroma with hints of damp woods and dark fruits?"

Normally, the Cooking Light Test Kitchens use national supermarket brands of chocolate such as Hershey's, Nestle, or Baker's for recipe testing. We wanted to know if spending extra time and money seeking out imported chocolate would improve upon our top-rated Bittersweet Chocolate Souffles recipe. Here's what we found: Compared side by side, desserts made with premium versus supermarket brand chocolate are only subtly different.